, salt and white pepper to taste, 2 quarts of white
stock, No. 107.

_Mode_.--Pare and slice the marrows, and put them in the stock boiling.
When done almost to a mash, press them through a sieve, and at the
moment of serving, add the boiling cream and seasoning.

_Time_.--1 hour. _Average cost_, 1s. 2d. per quart.

_Seasonable_ in summer.

_Sufficient_ for 8 persons.

[Illustration: VEGETABLE MARROW.]

THE VEGETABLE MARROW.--This is a variety of the gourd family,
brought from Persia by an East-India ship, and only recently
introduced to Britain. It is already cultivated to a
considerable extent, and, by many, is highly esteemed when fried
with butter. It is, however, dressed in different ways, either
by stewing or boiling, and, besides, made into pies.

VEGETABLE SOUP.

I.

159. INGREDIENTS.--7 oz. of carrot, 10 oz. of parsnip, 10 oz. of potato,
cut into thin slices; 1-1/4 oz. of butter, 5 teaspoonfuls of flour, a
teaspoonful of made mustard, salt and pepper to taste, the yolks of 2
eggs, rather more than 2 quarts of water.

_Mode_.--Boil the vegetables in the water 2-1/2 hours; stir them often,
and if the water boils away too quickly, add more, as there should be 2
quarts of soup when done. Mix up in a basin the butter and flour,
mustard, salt, and pepper, with a teacupful of cold water; stir in the
soup, and boil 10 minutes. Have ready the yolks of the eggs in the
tureen; pour on, stir well, and serve.

_Time_.--3 hours. _Average cost_, 4d. per quart.

_Seasonable_ in winter.

_Sufficient_ for 8 persons.

II.

160. INGREDIENTS.--Equal quantities of onions, carrots, turnips; 1/4 lb.
of butter, a crust of toasted bread, 1 head of celery, a faggot of
herbs, salt and pepper to taste, 1 teaspoonful of powdered sugar, 2
quarts of common stock or boiling water. Allow 3/4 lb. of vegetables to
2 quarts of stock, No. 105.

_Mode_.--Cut up the onions, carrots, and turnips; wash and drain them
well, and put them in the stewpan with the butter and powdered sugar.
Toss the whole over a sharp fire for 10 minutes, but do not let them
brown, or you will spoil the flavour of the soup. When done, pour the
stock or boiling water on them; add the bread, celery, herbs, and
seasoning; stew for 3 hours; skim well and strain it off. When ready to
serve, add a little sliced carrot, celery, and turnip, and flavour with
a spoonful of Harvey's sauce, or a little ketchup.

_Time_.--3-1/2 hours. _A